Pheasant Breast With Cinnamon Marmalade

Ingredients

4 pheasant breasts
28 gr butter
32 gr all purpose flour
1 gr cinnamon
120 ml orange juice
2 orange marmalade
4 ml instant chicken bouillon
16 ml orange liqueur
1/2 green seedless grapes
1 orange
32 gr almonds line an
8 by
8 baking with aluminum foil
1/2 foil collar

Instructions

in prepared pan. Melt butter in saucepan over medium heat. Stir in flour and cinnamon. Cook until smooth. Stir in orange juice, marmalade and bouillon. Cook until thickened, stirring constantly. Stir in liqueur. Spoon over pheasant. Seal foil tightly. Bake at 325 degrees until pheasant is tender. Spoon grapes and orange sections over pheasant. Bake, uncovered, for 5 minutes longer. Sprinkle with almonds. Serve with hot cooked rice.